Slow Cooker Creamy Cilantro Lime Chicken

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• 2 pounds boneless skinless chicken thighs
  Ingredient note

  Source: 2 pounds boneless skinless chicken thighs
• 1 tablespoon chili powder
  Ingredient note

  Source: 1 tablespoon chili powder
• 1 teaspoon cumin
  Ingredient note

  Source: 1 teaspoon cumin
• ½ teaspoon paprika
  Ingredient note

  Source: ½ teaspoon paprika
• ¼ teaspoon pepper
  Ingredient note

  Source: ¼ teaspoon pepper
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 2 cups chicken broth
  Ingredient note

  Source: 2 cups chicken broth
• ¼ cup lime juice
  Ingredient note

  Source: ¼ cup lime juice
• ½ cup heavy cream
  Ingredient note

  Source: ½ cup heavy cream
• 2 tablespoons chopped cilantro
  Ingredient note

  Source: 2 tablespoons chopped cilantro
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1 tablespoon cold water
  Ingredient note

  Source: 1 tablespoon cold water

1. In a shallow bowl combine 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, and ¼ teaspoon pepper. Rub the seasoning on each side of 2 pounds boneless skinless chicken thighs.
2. Heat a large skillet to medium-high heat and add 2 tablespoons olive oil. Brown the chicken on each side then transfer the chicken to the slow cooker.
3. Pour 2 cups chicken broth and ¼ cup lime juice on top of the chicken in the slow cooker.
4. Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
5. Right before the chicken is done, carefully remove the chicken and add ½ cup heavy cream, and 2 tablespoons chopped cilantro.
6. Mix together 1 tablespoon cornstarch and 1 tablespoon cold water then stir it into the slow cooker. Add the chicken back to the slow cooker and continue to cook until the sauce starts to thicken about 15-20 minutes.
7. Serve over rice, or quinoa and garnish with additional fresh cilantro.